This pizza is really good and relatively healthy. I know you have access to some very fresh veggies so yours could only be better!
1 large eggplant, chopped
1 pint grape tomatoes, halved
1 yellow or red onion, chopped
2 cloves garlic, minced
drizzle extra virgin olive oil
kosher salt and freshly ground black pepper
8 oz. fresh mozzarella, sliced or shredded
1/2 cup Parmigiano Reggiano, freshly grated
DIRECTIONS
1. Prepare pizza dough according to recipe directions.
2. To roast the eggplant, preheat oven to 450 F. Line a large rimmed baking sheet with aluminum foil. Combine the eggplant, tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper and toss to coat. Spread in an even layer on the baking sheet. (Or onto two baking sheets. The vegetables caramelize better if they have room to breathe.) Roast in the preheated oven 20-25 minutes, turning occasionally, until tender and golden. Remove from the oven and set aside to cool.
3. Keep the oven at 450 F and preheat the pizza stone.
4. Prepare the crust according to recipe directions. Top with the roasted vegetables, mozzarella, and parmesan.
5. Bake on preheated pizza stone for about 10 minutes, until the crust is puffed and golden and the cheese is bubbling. Slice and serve.
Makes 1 large pizza.
From A Hint of Honey
Wednesday, August 31, 2011
Sunday, August 28, 2011
Breakfast Burritos
I always like to do a meatless dinner every few days. So if Bruce is okay with that, I think you guys will like these. Plus, I know you're already a pro at making tortillas:) I made all the tortillas first and covered them with tin foil. Then I started the peppers and onions and made the eggs while those were finishing up.
Breakfast Burritos
INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)
DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.
2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.
3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.
Makes 4 burritos.
From A Hint of Honey.
I also made her wheat tortillas.
Breakfast Burritos
INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)
DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.
2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.
3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.
Makes 4 burritos.
From A Hint of Honey.
I also made her wheat tortillas.
Fresh Peach Pie
We're only a few weeks into peach season, and I've already made this pie three times. It is that good. Plus if you buy a pie shell it only takes like 20 minutes from start to finish. Usually frozen pie shells come in two packs so, sometimes I'll buy two extra peaches and just put more slices in each and then divide the cooked part into each. Then it's less butter and sugar in each so a tad bit healthier and more fresh peaches. Plus you have a whole pie to take to a neighbor or something.
Ingredients
5 fresh peaches
1 cup sugar
3 T cornstarch
1/2 C water
3 T butter
3/4 t almond extract
Slice 3 peaches into a baked pie shell. In a saucepan mash 2 peaches. Add mixture of cornstartch, sugar and water. Boil five minutes stirring constantly. Remove from heat and stir in butter and extract. Pour over peach slices and let cool. Top with whipped cream.
Ingredients
5 fresh peaches
1 cup sugar
3 T cornstarch
1/2 C water
3 T butter
3/4 t almond extract
Slice 3 peaches into a baked pie shell. In a saucepan mash 2 peaches. Add mixture of cornstartch, sugar and water. Boil five minutes stirring constantly. Remove from heat and stir in butter and extract. Pour over peach slices and let cool. Top with whipped cream.
Saturday, August 27, 2011
Bombay Joes
These were really fast and easy to make. I think it all was cooked in one pot too, so hardly any dishes. We just had these with some chips and there was enough left overs for both of us the next night. I put a link to the website below because then you can watch the video of her making it. Watching someone else cook something always inspires me to make it for dinner.
Sauce:
* 2 tablespoons vegetable oil
* 1 tablespoon minced ginger
* 2 cloves garlic, minced
* 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
* 1 teaspoon garam masala
* 1/2 teaspoon paprika
* 1 (15-ounce) can tomato sauce
* 1 cup water
*
Turkey:
* 3 to 4 tablespoons vegetable oil
* Small handful shelled pistachios, about 1/4 cup
* Small handful raisins, about 1/4 cup
* 1 teaspoon cumin seeds
* 1/2 large white onion, finely diced
* 1 red bell pepper, seeds and membrane removed, finely diced
* 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
* Kosher salt
* 1 pound ground turkey
* 1/2 teaspoon honey
* 1/4 cup half-and-half
* Small handful chopped fresh cilantro (soft stems included)
* 4 to 6 hamburger buns
Directions
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.
Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!
From Food Network.
Sauce:
* 2 tablespoons vegetable oil
* 1 tablespoon minced ginger
* 2 cloves garlic, minced
* 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
* 1 teaspoon garam masala
* 1/2 teaspoon paprika
* 1 (15-ounce) can tomato sauce
* 1 cup water
*
Turkey:
* 3 to 4 tablespoons vegetable oil
* Small handful shelled pistachios, about 1/4 cup
* Small handful raisins, about 1/4 cup
* 1 teaspoon cumin seeds
* 1/2 large white onion, finely diced
* 1 red bell pepper, seeds and membrane removed, finely diced
* 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
* Kosher salt
* 1 pound ground turkey
* 1/2 teaspoon honey
* 1/4 cup half-and-half
* Small handful chopped fresh cilantro (soft stems included)
* 4 to 6 hamburger buns
Directions
Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.
Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!
From Food Network.
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